Dolmathakia Stuffed Grape Leaves |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 60 |
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Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator Ingredients:
50 -60 grape leaves (fresh or packaged, blanched) |
1/2 cup olive oil |
4 green onions, finely chopped |
1 cup long grain rice |
2 tablespoons lemon juice (fresh squeezed) |
2 tablespoons dill (finely chopped fresh) |
2 tablespoons mint (finely chopped fresh) |
2 tablespoons parsley (finely chopped fresh) |
1 -2 teaspoon sea salt |
1/2 teaspoon fresh ground pepper |
1/2 cup water |
1/3 cup olive oil |
3 -4 cups water |
Directions:
1. the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
2. Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
3. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
4. Allow the filling to sit for 5-10 minutes.
5. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
6. Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.
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